When I think of Italian wines, Chianti is always the first that comes to mind! Chianti has long been synonymous with rustic charm, rolling Tuscan vineyards, and that iconic straw-wrapped bottle, the fiasco, that once defined its image.

Hailing from the heart of Tuscany, Chianti is best known for its bright, food-friendly reds made primarily from Sangiovese—a grape that delivers vibrant acidity, juicy red fruit flavors, and a signature earthy depth. After visiting Montalcino, we truly came to appreciate how one grape—Sangiovese—can produce such vastly different wines depending on where and how it’s made. In Chianti, the wines are typically more approachable, fresh, and easy to drink, with bright acidity, red fruit flavors, and a touch of earthiness. They pair effortlessly with food and don’t necessarily require years of aging to be enjoyed.

The two major wines made in Chianti are Chianti and Chianti Classico. The difference lies in geography, quality regulations, and flavor. Chianti Classico comes from the historic heart of the region, between Florence and Siena, and has stricter regulations, including a higher percentage of Sangiovese and longer aging requirements. It tends to offer more complex, structured wines with deeper flavors. In contrast, Chianti can be made in a wider area and is generally lighter, fresher, and more approachable. While both showcase Sangiovese, Chianti Classico is regarded as the higher-quality, more refined expression.

From classic Chianti Classico, aged to perfection in oak barrels, to the bold and rebellious Super Tuscans, which blend Sangiovese with international varieties like Cabernet Sauvignon and Merlot, we tasted as much as we could!

Castello Monterinaldi

Set in the rolling hills of Chianti Classico, Castello Monterinaldi offered us our first glimpse into Chianti winemaking. We toured the historic wine cellars before sitting down for a private lunch featuring regional specialties. The most memorable elements were the aged balsamic vinegar and the wild boar ragù, a classic Tuscan dish. This is a nice spot to soak in the Chianti countryside and grab lunch if you are in the area! Just make sure you have a reservation ahead of time. And don’t miss the charming turtles wandering through the gardens—they’re absolutely adorable!

Fontodi

We made a brief stop at Fontodi, located on the edge of the stunning "Golden Basin". The Golden Basin refers to a scenic area in Chianti, named for the way the sunlight reflects off the rolling vineyards and olive groves, creating a golden glow over the landscape. This also gives the vines in the area extended access to sunlight - a key to growing excellent Chianti! Cellar tours weren’t available when we visited, but we enjoyed a free wine tasting! Though our visit was short, it was a unique chance to take in the beauty of the region while sampling local wines.

Badia a Coltibuono

Our next stop was our accommodation for the evening, Badia a Coltibuono! This stay was nothing short of breathtaking—a former monastery where history echoed through every corner. The rooms retained their old-world charm, with high ceilings and stone walls that made it easy to imagine the monks who once lived there. The common areas were equally stunning, adorned with centuries-old paintings that left us in awe. Outside, the grounds were even more spectacular—the pool felt like a secluded oasis, and the panoramic views of the Tuscan countryside were simply jaw-dropping.

Fun fact - Badia a Coltibuono was featured in the very first episode of Salt, Fat, Acid, Heat and is renowned for its exceptional cooking experiences and on-site restaurant!

Before settling into our room for the night, we went on tour of the cellars and had a wine tasting in the dining room. We learned that while the vineyards are located off-site, the cellars are housed in the old crypt on the property! Spooky! To top it all off, we enjoyed a coursed dinner with wine pairings at the restaurant. We started our meal with a glass of bubbly overlooking the valley under the early evening sky. We couldn’t have asked for a more magical Tuscan experience!

Osteria di Passignano

On our way from Chianti to Florence, we stopped for a tour of the historic Antinori cellars beneath Badia di Passignano, followed by a lunch at Osteria di Passignano. The Antinori family has been a powerhouse in the winemaking world for over 600 years, playing a pivotal role in the Super Tuscan movement—a revolutionary shift in Italian winemaking.

Emerging in the 1970s, Super Tuscans broke away from traditional Tuscan regulations, which required Chianti wines to include a blend of local grapes, including white varieties. Instead, Antinori winemakers began incorporating international varietals like Cabernet Sauvignon, Merlot, and Syrah that produced bold, high-quality wines that challenged the status quo. Today, Super Tuscans rank among Italy’s most prestigious and collectible wines, often commanding prices that rival the finest from Bordeaux and Napa Valley. One of the most recognizable examples? Tignanello, crafted by none other than the Antinori family.

Originally, we had hoped to visit the architecturally stunning Antinori nel Chianti Classico estate just north of Passignano, but by the time we looked into reservations, tours and tastings were fully booked. Luckily, we were still able to indulge in a taste of Antinori excellence at their Michelin-starred restaurant in Passignano—a delicious consolation!

The estate is as rich in history as it is in wine, with its cellars located beneath the abbey, where monks once crafted wines centuries ago. The abbey itself has had a turbulent past, changing hands over the years, but one of its most fascinating legends is that Galileo Galilei once gazed at the stars from its tower during his time in Tuscany.

After exploring the cellars and learning about the estate’s winemaking, we had lunch at on the patio before continuing to Florence. Every course showcased the best of Tuscan cuisine, perfectly paired with wines selected by our sommelier. The experience was hands down amazing—flawless service, breathtaking views over the vineyards, and a meal that was as beautiful as it was delicious. It was the perfect way to end our tour of Chianti!